Description
These are the best soft eggnog cookies spiced with nutmeg and frosted with fluffy eggnog buttercream. They’re easy to make and guaranteed to be a new favorite holiday recipe!
Ingredients
- 1 Cup (2 sticks) Unsalted butter
- 2 Cups Sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 3 Cups Flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Cream of tarter
- 1 teaspoon Nutmeg
For the Eggnog Frosting
- 1 Cup Unsalted butter
- 4 Cups Powdered sugar
- 3-4 tablespoons Eggnog
- 1/4 teaspoon Nutmeg
- Nutmeg to sprinkle
Instructions
- Preheat oven to 350°F.
- Combine butter with sugar and beat on medium speed until well creamed together.
- Add eggs and vanilla extract. Mix into butter and sugar until eggs are well beaten.
- In a separate bowl, combine flour, baking soda, cream of tartar and nutmeg. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- Refrigerate dough for 30 minutes.
- Use a two-table spoon cookie scoop and space evenly on a cookie sheet lined with a Silpat or parchment paper. Bake at 350°F for 10-12 minutes in the middle rack of your oven.
For the Eggnog Frosting
- Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
- Add powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog and slowly increase speed to medium high; beat for several minutes until light and fluffy.
- Spread over cooled cookie and sprinkle with nutmeg.
Notes
- Store the frosted cookies at room temperature for up to 2 days or up to 4 days in the fridge.
- Freeze the unfrosted cookies for up to 2 months.